world cuisine | languages
search help | about us | allergies

Main dictionary      Translate from English       Keywords      Varieties      Latin
Search for:          

This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.


The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.

A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Côteaux du Layon

Language: French

Description: Coteaux du Layon is a small, middle Loire commune around the river Layon, a tributary of the Loire 20 km south of Angers, producing rich, smooth and sweet white AOC wines made from Chenin grapes, the most famous Anjou wine.

The vineyards are planted on mineral rich schist, on steep slopes above the Layon river. The vineyards face south and south-west, allowing for maximum light and warmth in autumn (US: fall). These last two factors are essential for the development of botrytis cynera, a micro-organism, also known as "noble rot" that, in years when all conditions are right, causes the grape skins to become permeable. On warm autumn (US: fall) afternoons, the morning mists from the river (which help prevent frost) burn off and water evaporates from the grapes, making the remaining juice intensely sweet and concentrated. In years when botrytis is present, the harvest is postponed for maximum ripeness and sweetness. Often the pickers will go through the vineyards several times, individually selecting which grapes will be harvested that day and which will be left on the vine to ripen further. An ill-timed rain will cause the grapes to rot on the vine and a sudden frost will destroy the crop. This means that quantities are always limited.

The wines are fermented slowly, at cool temperatures, to maximize their fruit aromas, and are usually bottled quite young to keep the fruit flavors as lively as possible.

Pronounced: KOH-toh dyoo LAY-oh'
Ethnicity: French
Most frequent country: France
Most frequent region: Maine-et-Loire or Anjou in Pays-de-la-Loire

See places: French food and cuisine, Anjou, Maine et Loire, Pays-de-la-Loire

See: Appellation d'Origine Contrôlée, Botrytis cinerea

Other web reference:

Feel free to e-mail us if there are any additions, changes or corrections that you'd like to see.

© Suzy Oakes 1998-2011, all rights reserved
All data appearing on this site are copyright protected
Database last updated: 21 June 2011 12:23